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Warm comforting meatball and rigatoni soup is creamy in a tomato based broth. Only 5 ingredients are needed for this soup. Frozen meatballs and rigatoni pasta are cooked in beef broth and tomato sauce soup and seasoned with Italian seasoning. There is no need to precook the frozen meatballs or the rigatoni pasta before adding it to the soup. You only need about 20 minutes from start to finish. Serve with garlic bread or side salad for a complete and easy meal.
The frozen meatballs and the rigatoni pasta are cooked in the soup making it even easier without having to precook the ingredients first. Beef broth and tomato sauce are bought to a boil in a large saucepan over medium heat. Add in frozen meatballs and uncooked rigatoni pasta to the tomato mixture along with Italian seasoning. Let the soup cook until the meatballs are cooked through and tender, and the rigatoni pasta is tender.
Meatball Rigatoni Soup
Ingredients
- 4 cups beef broth
- 1 ( 15 oz.) can tomato sauce
- 1 ( 16 oz.) bag frozen meatballs
- 2 cups uncooked rigatoni pasta
- 1 teaspoon Italian seasoning
Instructions
- In a large saucepan over medium heat, place beef broth and tomato sauce.
- Bring to a boil and add in frozen meatballs, uncooked pasta and Italian seasoning. Let cook over medium heat for 10-15 minutes, or until the meatballs are heated through and the pasta is tender.